Collect the relevant inputs
Dimensions, height, glazing, insulation, occupancy, equipment, operating hours and outdoor air all influence the assessment. Record missing information for verification rather than leaving assumptions unexplained.
Consider operating zones separately
Dining, cooking and preparation areas may have different loads and schedules. Cooking exhaust and replacement air also affect kitchen conditions and must be coordinated with cooling.
Request an understandable result
Ask for design conditions, assumptions and zone requirements, followed by the agreed unit schedule and distribution plan. These make alternatives easier to compare than one total capacity figure.